Sesame seeds add the perfect amount of savouriness to these otherwise sweet cookies. For a pretty finish, use your fingers to pinch together any cracks in the dough after you've formed the thumbprints.
- Prep time 45 minutes
- Total time 2 hours & 30 minutes
Ingredients
Method
In large bowl, beat butter with icing sugar until fluffy; beat in vanilla. In separate bowl, whisk flour with salt; stir into butter mixture just until combined, gently kneading if necessary. Roll by 1 tbsp into balls.
Whisk egg white with 1 tsp water until frothy. Place sesame seeds in separate bowl. Using fork, dip each dough ball into egg mixture; dip into sesame seeds to coat.
Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheets. Supporting opposing sides of 1 ball with 2 fingers, press opposite index finger into centre to create well 1/2 inch (1 cm) deep and 3/4 inch (2 cm) wide. Pinch together any cracks around edge. Repeat with remaining balls.
Bake, 1 sheet at a time, in 350°F (180°C) oven until edges are golden, 12 to 14 minutes. Let cool on pans for 3 minutes; transfer directly to racks to cool completely. Spoon scant 1 tsp of the jam into well of each cookie. (Make-ahead: Store in airtight container for up to 3 days.)
Tip from The Test Kitchen: Toast sesame seeds in a dry skillet over medium-high heat, stirring frequently, until golden, about 5 minutes.
Makes about 30 cookies.
Nutritional facts Per cookie: about
- Fibre 1 g
- Sodium 68 mg
- Sugars 8 g
- Protein 2 g
- Calories 134.0
- Total fat 8 g
- Potassium 28 mg
- Cholesterol 16 mg
- Saturated fat 4 g
- Total carbohydrate 14 g
%RDI
- Iron 4.0
- Folate 7.0
- Calcium 1.0
- Vitamin A 6.0
- Vitamin C 2.0
